6 August 2018

Zucchini and tomato quiche (quiche the zapallito italiano y tomate)

Always I think zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy) and fortunately I have access almost all year round, being summer the best time of course.And if you are in summer the tomatoes are wonderful in this time.This simple tart of zucchinis and tomatoes is delicious and really easy.

For doughcombine all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.Stretch the dough and cover over a tart mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes. 180 ° c. (370°F)For the filling, mix the cream with the beaten eggs , and add the cheese, salt and pepper and empty this mix over the precooked tart dough.Cut the zucchinis and tomatoes into thinly slices.Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.Bake until the crust is golden and the juices are bubbling (180 ° c) (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.Serve with some basil leaves or oregano.

Thanks Bonnie, you know many times I was searching Daphne but where I live is difficult. Finally some times ago I bought one in the South and Im so happy because now is beautiful. My grand mom had Daphne!!

Hi Gloria ... I need to lower my cholesterol. I can substitute Eggbeaters (in a carton) for the eggs, but what about the heavy cream? What can I use that's cholesterol-free? I'd love to make this quiche! (I also have Daphne in my yard -- of course it blooms in winter. So fragrant!Nickie -- https://intrepid-decrepit-travelers.blogspot.com/

Oh Gloria, what a beautiful quiche, I love how you placed the tomatoes and the zucchinis...so elegant. I can only imagine how delicious it must be. Thanks for sharing the recipe.Hope you are having a fabulous week!